Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butternut Squash, 4 cup, cubes (remove)*Yams, 1 cup, cubes (remove)*Potato, raw, 1 cup diced (remove)Carrots, raw, 1 cup, chopped (remove)Celery, raw, 1 cup, diced (remove)Onions, raw, 1 cup, chopped (remove)Chicken Broth, 6 cup (8 fl oz) (remove)Curry powder, 1 tbsp (remove)Salt, 1 tbsp (remove)Olive Oil, 1 tbsp (remove)1 bay leaf
In large pot, heat olive oil. Add onion, carrot and celery, and cook until opalescent. Add potatoes and squash. Stir to mix up ingredients. Pour in broth, until vegetables are covered. Add bay leaf. Cook until potatoes and squash are soft and mash-able.
Transfer into blender and blend. Season and heat through, simmering to combine flavors. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTYLYNN.
Transfer into blender and blend. Season and heat through, simmering to combine flavors. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTYLYNN.
Nutritional Info Amount Per Serving
- Calories: 120.4
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,843.1 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.4 g
- Protein: 2.9 g
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